2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, peeled and crushed
15 large tomatoes, chopped
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
1 teaspoon dry-roast salt
1 teaspoon ground nutmeg
1/2 teaspoon dried chives
Heat 3 tablespoons of oil in a large saucepan over medium heat. Saute onion and garlic until tender; add tomatoes and basil; reduce heat to low and simmer 1 hour, until the tomato paste is thick; add salt and nutmeg.
Cool completely, and blend in chives until well mixed. (Note: For best results, slowly stir in the other 1/2 cup of mozzarella, allowing the mixture to stick to the whisk.)
I used 1 cup of brown sugar as I had to use some. I did find this tastes a lot like the bottled product and used garlic powder, basil and parsley instead of garlic and onion powder instead of onion. I also baked the rolls in a very thin crust first and then pressed them to form a ball and then baked them to bake. The rolls were light with delicious flavor and a light crust the first day... the beauty of this recipe is that you can add in just about anything that can be mixed easily, makes it a breeze to make and the rolls are so easy to eat! Thank you for sharing this simple recipe!
This is a keeper, I've been making it ever since I got the recipe. Even though it is a bit bland, it is still a yummy recipe and a great dip for veggies. I usually just add basil, but this was really good and so easy to prepare. I didn't have any problems with the ingredients, I used dried basil and oregano, and I even the added salt and pepper. I will definitely make it again.
⭐ ⭐ ⭐ ⭐ ⭐